{Photo credit: The Kitchn}

I’m really trying to get motivated to get back into the kitchen. These savory muffins may just do the trick. Though I may need to make a batch of sweet muffins as well for balance.

Savory sun-dried tomatoe and cottage cheese muffins (recipe from 101 Cookbooks)


1 cup plain cottage cheese (low-fat is fine)
3/4 cup parmesan cheese, freshly grated
1/4 cup flour (see headnotes)
1 cup almonds, very finely ground
1 teaspoon baking powder
1/4 cup sun-dried tomatoes (in oil), finely chopped
1/4 cup basil, finely chopped
1/4 cup water
4 eggs, lightly beaten
1/2 teaspoon salt


Preheat oven to 400F degrees. Line a muffin pan with medium-sized paper baking cups, you’ll need nine of them.

Put the cottage cheese into a bowl with all but 1/4 cup of the Parmesan cheese, the flour, ground almonds, baking powder, sun-dried tomatoes, basil, water, and eggs, and season with salt, then mix all together.

Spoon the mixture into the muffin cups 3/4 full, scatter with the remaining Parmesan, and bake for 30-35 minutes, or until set, risen, and golden brown. Serve as hot or at room temperature.

Makes 9 muffins.

The Kitchn replicated the recipe but added some proscuitto.  You can also add ham or bacon to the batter prior to spooning the mixture into the muffin cups.
I have a glorious couple days off work. Thursday will be spent running errands and trying to sneak in a nap with my kitty.  Erik and I are going to lunch together, too.  I can’t wait.  It will be my first lazy day in months.